Ukuphumula ngeziborsch - 9 zokupheka best

Ukulungele kahle ukugqoka i-borscht kuzokwenza ukuthi kube mnandi kakhulu ukunambitha, okunephunga nokugcwele. Isithasiselo esitokisini sokuqala singenziwa ngokwakhiwa okuhlukile, sikulungiselele ukusetshenziswa esikhathini esizayo futhi ngaleyo ndlela senze lula kakhulu ukupheka kwesidlo unyaka wonke.

Ungalungiselela kanjani ukugcwaliswa kwe-borscht?

Uma ungazi ukuthi yini ehlanganisiwe kwi-borsch refueling, futhi awunazi ukuthi ungayilungisa kanjani, hlola ukukhethwa nezincomo ngezansi. Njengoba usuqaphele ubuqili bokudala isisekelo esifanele sokushisa, impumelelo ekuphekeni ukudla kuzokunikezwa.

1. Ukugqoka ngezigaba ze-borsch kungalungiswa kusuka ku-beet, izaqathe, i-bell pepper, u-anyanisi no-utamatisi.
2. Njengoba izingxenye ezengeziwe zisebenzisa fresh noma sauerkraut, ubhontshisi, imifino, pepper, garlic nezinye izithako ezifanele.
3. Ukuze uthole amabhtshi okusetshenziselwa esikhathini esizayo, ubukhulu buphekwe kahle, bufakwa ngamathini futhi buhlile ngendlela efakwe. Ngokuvamile ukugcina impahla ekubunjweni kokugqoka, uviniga noma i-citric acid kuqaliswa.

Ukugqoka isobho se-beetroot

I-Beetroot ye-borscht ephekwe ngokusho kwalesi iresiphi igcinwe kahle ngisho nangaphansi kwezimo zegumbi, ngaphandle kwemibandela ekhethekile. Ukwakhiwa okulinganayo kwenhlanganisela kuzovumela imizuzu embalwa ukuhlobisa isidlo sakusihlwa, ukwengeza iklabishi kanye namazambane kuphela bese ubeka izinkezo ezimbalwa ze-billet.

Izithako:

• ama-beet - 1,5 kg;
• izaqathe, anyanisi, pepper yesiBulgaria - 0.5 kg ngayinye;
• utamatisi - 1 kg;
• amanzi - 1 ingilazi;
• ushukela granulated - 4 tbsp. izinkezo;
• usawoti - 1.5 tbsp. izinkezo;
• uviniga 9% - 75 ml;
• imifino - 100 g;
• amafutha yemifino - 100 ml.

Ukulungiselela

1. E-kazan emafutheni fry the cubi anyion kanye izaqathe.
2. Thela amanzi, faka isithombo sebhitrudi siceliwe, vumela okuqukethwe imizuzu engu-15.
3. Engeza u-pulp we-pepper oqoshiwe kanye no-utamatisi obunywetshiwe, ukuwabheka esikhumbeni.
4. Saka imifino ngosawoti, ushukela, uviniga, ubhontshisi imizuzu engu-10, ugqugquzele imifino bese uqhubeka nokupheka okuningi.
5. Ekugcineni, ukugcwaliswa kwe-borsch kuhlanganiswe esitsheni esisinyumba futhi sihlanganiswe kuze kube sekhohliwe.

Ukugqoka i-borsch neklabishi

Ngisho nakakhulu ukwenza ukuphuza kokuqala kokugqoka ukudla kwe-beetroot kusuka ku-beet neklabishi. Ingxenye yokugqoka okunjalo kanye namazambane ambalwa okuphekwe emfuleni - futhi isidlo esiphundu esiphundu etafuleni lakho ngokuqinisekile uzodinga amalungu omkhaya ukuba adle ukudla. Ukulingana kwemifino kungalungiswa, kuqondiswa izintandokazi zabo zokuncintisana.

Izithako:

• ama-beet, iklabishi, utamatisi kanye ne-sweet pepper - 1 kg ngayinye;
• izaqathe, anyanisi - 700 g;
• pepper eshisayo - izingcezu ezingu-0,25-1;
• ushukela granulated - 2-3 tbsp. izinkezo;
• usawoti - 1 tbsp. isipuni;
• uviniga 9% - 75 ml;
• amafutha yemifino.

Ukulungiselela

1. Anyanisi u-anyanisi othosiwe nama-izaqathe.
2. Engeza i-pepper yesiBulgaria neshisayo, iklabishi, utamatisi obonakele ukuze uhlanganise.
3. Isikhathi sesisindo, ubilise imizuzu engama-20, engeza uviniga bese emva kwemizuzu emihlanu upakisha imishini oyinyumba.
4. Ukuvalwa nge- hermetic ukugcwalisa neklabishi ye-borsch kufanele ipholile ngokuphelele efomini elihlanganisiwe.

Ukugqoka borsch ebandayo

Ukugqoka i-borscht, iresiphi yayo ezochazwa ngokulandelayo, ifanele ukuhlobisa ukuhluka kwesidlo, okuvame ukukhonzwa. Ukwengeza okunjalo kwamaqanda abilisiwe kanye nosawoti omuncu akuvunyelwe ukuvuna, kwenziwa masinyane ngaphambi kokunikezwa kokudla okukhona kakade kanye nokudla okuphephile.

Izithako:

• amaqanda inkukhu - izingcezu ezintathu;
• ukhilimu omuncu - 200 g;
• imifino emisha yedill kanye ne-parsley - i-bunch 1.

Ukulungiselela

1. Amaqanda abilisiwe, anqunywe ama-cubes.
2. Hamba kahle imifino ehlanziwe futhi eyomisiwe, uxube ukhilimu omuncu namaqanda.
3. Ukugcwaliswa okuqediwe kwe- borsch ebandayo kudliwa etafuleni esitsheni esisodwa.

Ukugqoka i-borsch nge-sauerkraut

Ukugqoka okumnandi kwe- borsch nge-sauerkraut kungenziwa nje ngaphambi kokupheka okushisayo noma okulungiselelwe ubusika ukuze kusetshenziswe esikhathini esizayo. Esikhathini esilandelayo, inqwaba yemifino isakazwa phezu kwamathini amanzi ahlanzekile, inzalo kuye ngokuthi umthamo wezitsha 10-20 amaminithi futhi uhlanganiswe ngamabhodlela anenzalo.

Izithako:

• i-sauerkraut - 500 g;
• ama-beet, anyanisi, izaqathe - ama-3 ama-PC.;
• utamatisi unamathisele - 4-5 tbsp. izinkezo;
• ushukela, usawoti - ukunambitha;
• uviniga - 1-2 tbsp. izinkezo;
• amafutha.

Ukulungiselela

1. Fry anyanisi nge izaqathe.
2. Engeza iklabishi ehlanziwe futhi ehlisiwe, izinyosi ezilayishiwe, vumela okuqukethwe kwemizuzu engu-10.
3. Yenza inkathi ubukhulu bokunambitha, engeza uviniga, uvuselele umzuzu.
4. Sebenzisa isiteshini segesi ngenhloso ehlosiwe noma ingagcinwa ukusetshenziswa esikhathini esizayo.

I-Moldova igcwalisa i-borsch

Ukugqoka ekhaya nge-borscht, okuphekwe ngokusho kwekhasi le-Moldovan, kuzokuvumela ukuba ushiswe ngokumangalisayo ngokushisa okukhulu. Ukwakhiwa kwe-classical yemifino ye-anyanisi kanye ne-izaqathe kulokhu kuhlanganiswa nomsuka we-parsley, u-leek futhi ubhaka ku-beetroot impande.

Izithako:

• ama-beet - 1 kg;
• impande ka-parsley, anyanisi, izaqathe - 500 g;
• I-Leek - 1-2 ama-pcs .;
• i-garlic - amazinyo angu-4-5;
• ushukela, usawoti - ukunambitha;
• uviniga - 50 ml.

Ukulungiselela

1. Ama-beet abhakwa kuze kube lula kuhhavini ukushisa kuya kuma-degrees angu-180, kuhlanzwa, kuchotshoziwe.
2. Hlanganisa isisindo se-beet neviniga, engeza amanzi amancane kanye neminye imifino ehlutshiwe.
3. Nyakaza ukugqoka bese uvumele uhlale ngaphansi kwesiqubu semaminithi angu-20.
4. Lungisa umuthi wemifino eshisayo kumabhodlela oyinyumba, uphawu bese ugoqa uze uhlile.

Ukugqoka i-borsch nobhontshisi

Okulandelayo, uzofunda ukuthi ungenza kanjani ukugqoka i-borsch kuyo yonke imifino edingekayo ngokufaka ubhontshisi. Isisekelo esiwumphumela siyobe sesinqotshwe isitsha kuqala. Kuzodingeka ukuthi kuhlanjululwe nje ngomhluzi noma amanzi abilisiwe ngamazambane abilisiwe, okulondoloziwe ukunambitha nokufutheka kuze kube ngamathumba.

Izithako:

• Iklabishi - 2 kg;
• ubhontshisi - 250 g;
• ama-beet, anyanisi, izaqathe - 500 g;
• utamatisi - 1 kg;
• usawoti - 150-200 g;
• ushukela granulated - 100 g;
• amafutha yemifino - 1 ingilazi;
• uviniga 9% - 2/3 indebe;
• ikhasi elimnandi - i-peas 10;
• i-laurel - ama-4 ama-PC.

Ukulungiselela

1. Ubhontshisi obunamahora angu-12 ubilisiwe ngamaminithi angu-40.
2. Anyanisi u-anyanisi othosiwe nama-izaqathe.
3. Engeza ama-beet, amazambane afakwe ama-shredded namahishi afakwe neklabishi, ubhontshisi, utamatisi obonakele kanye nokusihlwa, ukucima imizuzu engu-45.
4. Ekupheleni kokupheka uviniga, ingosi ifakwe emgodini oyinyumba, ifakwe uphawu, ihlile ngendlela efakwe.

Ukugqoka i-borscht ebusika - iresiphi

Ukugqoka i-borscht, ekheniwe ngokulandela iresiphi elandelayo, kuyojabulisa abaxhasi bezinhlobonhlobo zokushisa okushisayo nge-ostrinka. Kulo iresiphi kunesabelo esithakazelisayo se-pepper eshisayo ne-garlic, ngenxa yokuthi ubuningi buzuza ukunambitheka komzimba kanye nephunga elimnandi futhi alikho uviniga, okuyizinzuzo eziningi.

Izithako:

• utamatisi, pepper elimnandi kanye ne-beet - 1,5 kg ngayinye;
• anyanisi, izaqathe - 1 kg ngayinye;
• izinhloko zikagalikhi - izingcezu ezingu-3;
• ikhasi elibabayo - izingcezu ezimbili;
• ushukela granulated - indebe ye-3/4;
• amafutha yemifino - 1 ingilazi;
• usawoti - 2.5 tbsp. izinkezo.

Ukulungiselela

1. Amaqathi aqoshiwe, anyanisi, ama-beet kanye nama-pepper amnandi ahlanganiswe nama-utamatisi asontekile bese efakwa esitofu.
2. Engeza usawoti, ushukela, amafutha bese upheka imizuzu engu-15-20.
3. Faka i-garlic echotshoziwe ne-pepper eshisayo, ifudumele imizuzu emithathu.
4. I-tomato eqedile yokugqoka i-borsch ifakwe kwisitsha esinyumba sokugcina.

Ukugqoka i-borscht eluhlaza ebusika

Uma ukugqoka i- borscht kusuka ku-beet ne-izaqathi usuvele ulinde isiphetho sakho eshalofini, sekuyisikhathi sokuzitholela ingxube yokupheka usuka emifini. Ngokuvamile sebenzisa i-sorrel, inambuzane, u-anyanisi oluhlaza kanye neziqu zikagalikhi. Ngeke ibe yinto engafanele ekubunjweni kwamatamatisi, i-Bulgarian kanye ne-pepper eshisayo, ezihlukahlukene zemifino.

Izithako:

• i-sorrel ne-nettle - ama-3 bunches ngayinye;
• i-dill, i-parsley, u-anyanisi oluhlaza kanye negalikhi.
• utamatisi - 1 kg;
• Pepper isiBulgaria nokubaba - ukunambitha;
• usawoti - ukunambitha.

Ukulungiselela

1. Imifino inqunywe noma iqoshwe ku-blender ngokufaka utamatisi.
2. Usawoti okuqukethwe, uwafake endishini efanelekayo.
3. Ukugqoka okwesibhakabhaka nge-borsch ngaphandle kwe-beet kuyogcina ngokuphelele izindawo zalo efrijini noma eshalofini esiqandisini. Esikhathini esilandelayo, udinga ukwengeza usawoti omncane.

Isitoreji esakhiwe nge-borsch

Ngokuqhubekayo mayelana nokuthi ungenza kanjani i-borscht yokufaka i-refueling ukuyifaka efomini efriziwe. Uma ivolumu yamafriji yakho ikuvumela ukuba wenze izikhala ezifanayo, bese usebenzisa ngokunenzuzo ithuba lakho futhi uqinisekise ukuthi uyethuba lokujabulela ukudla kwasemini okusheshayo nokuwusizo, okuphekwe emifino enempilo ehlobo.

Izithako:

• izaqathe, beet kanye ne-sweet pepper - 500 g;
• i-parsley (impande) noma i-parsnip-300 g;
• utamatisi - 1 kg.

Ukulungiselela

1. Zonke izingxenye zisezingeni ngendlela oyifunayo, zihlanganiswe ndawonye.
2. Hlanganisa ingxube ezinxenyeni noma ezinkomeni bese uyithumela efrijini.